Chorizo, Final Recipe - Kraft Recipes Top
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Chorizo, Final Recipe

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  • Mix it all together really well.
  • Let flavors blend at least 24 hrs.
  • Cook or freeze.

Special Equipment Needed


Notes: Original recipe calls just for 6 Tbsp. of ground red chili. I’ve tried California & New Mexico. Angelita suggested the New Mexico. I added in the Chipotle, & Paprika based on my tastes to give the chorizo a bit of a smoky flavor. In the original It also calls for a bit more salt, whole crushed cumin and 4 to 6 cloves of garlic. I’m somewhat lazy and prefer the jarred garlic 1/2 teaspoon is supposed to equal 1 clove, but seems I like more so 2 Tbsp. may be too much for some. The recipes I’ve found have allowed white wine vinegar, but almost all the ones marked “authentic” use cider. Lastly, the meat: Real Authentic Chorizo contains a LOT of fat, and is made generally of salivary glands, pork cheek, and some other not so flattering parts. For the lowest fat version look for lean ground pork and lean or extra lean ground turkey. I’ve also taken pork butt, or other roasts, heck even those boneless picnic cuts and ground them up to add a bit more fat and flavor.

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